1. Seasoning for beef stew:

Ingredients: beef ribs

Seasoning: soy sauce, salt, scallions, sweet noodle sauce, garlic, ginger, A simple home-cooked dish made with peppercorns, aniseed, impatiens leaves, cloves, cinnamon, cardamom, amomum villosum, cinnamon, and angelica as auxiliary ingredients.

2. Practice:

(1) Soak the beef in water for half a day, changing the water several times in between.

(2) Cut the beef into pieces, blanch it in a cold water pot, cook for 3-5 minutes, take out the beef, pour out the bleeding, and rinse the blood foam on the beef with hot water.

(3) Prepare spices: 1 peppercorn, 1 star anise, 3 bay leaves, 1 fennel, 2 cloves, 1 grass fruit, 2-3 amomum villosum, 1 nutmeg , 2-3 licorice, 2-3 angelica, 2-3 kaempferia, 3 tangerine peel, 3 red fruits.

(4) Put the beef into the pressure cooker and pour the same amount of hot water as the beef, then add 1 green onion, a few slices of ginger, 4-5 cloves of garlic and 3 red fruits.

(5) Add soy sauce to adjust the background color.

(6) Add 3 pieces of bay leaves, 1 piece of cinnamon bark, and 1 piece of star anise.

Then put it in the seasoning box, add half of the salt to cover the pot, turn off the heat after SAIC for 18 minutes, cover the pressure cooker invisible on the pot, boil the pot again and turn off the heat for 10 minutes. Cover the pot tightly, and the meat will naturally cool down in the pot and absorb the flavor. In this way, the stewed beef will be soft and rotten.

3. Edible effect: suitable for people who are weak and recovering from illness. It is bright red in color, soft and tender, and should not be eaten by those with high cholesterol.